Upside Down Peach Cake – Perfect Summer Dessert

This is my absolute favourite peach upside down cake. Grab all your ingredients and fresh local peaches near you and get baking. In a cast iron caramelise sugar, top with sliced ripe peaches, a drizzle of bourbon if you like, then top that off with a thick buttery, nutty batter that has a hint of cardamom which compliments the juicy peaches perfectly. Bake until golden, let cool slightly and  flip for the moment of truth

Upside Down Peach Cake

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Prep Time 30 minutes mins

Cook Time 50 minutes mins

Servings: 8

Course: Dessert

Ingredients Method

Ingredients

  

• 1 3/4 cups sugar
• 2-3 peaches sliced in wedges
• 2 to 3 tablespoons bourbon optional
• 1 1/2 cups all-purpose flour
• 1/3 cup pecans
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick unsalted butter room temperature
• 2 large eggs
• 1/2 teaspoon cardamom
• 1 teaspoon vanilla extract
• 1 cup buttermilk

Method

 

1. In a 10 inch cast iron skillet add 3/4 cup sugar and 1 1/2 tablespoons of water.
2. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes.
3. Remove the cast iron from the heat and arrange your sliced peaches in a circle around the skillet creating 2 or 3
4. layers of peaches.
5. If using bourbon, drizzle on your set the skillet aside.
6. Place your pecans in a blender and pulse until mostly ground. It should be uniform with no big pieces.
7. Whisk the flour, ground pecans, cardamom, baking powder, baking soda and salt in a bowl.
8. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy.
9. Add your eggs one at a time and beat add in your vanilla, scraping the sides to make sure everything is incorporated.
10. Turn the mixer speed lower and slowly incorporate the flour mixture and buttermilk in 3 batches mixing in between each addition.
11. Pour the batter over the peaches and spread evenly.
12. Place your skillet in the oven and bake for about 50 minutes until the cake is golden. A toothpick should come out clean when inserted.
13. If you cake browns too quickly, cover loosely with foil.
14. Let sit for 15 minutes, then gently use a knife to run around the edges of the cake and invert onto a plate.
15. Enjoy on its own or with ice cream or whipped cream. To store, cover with plastic wrap and place in the fridge.